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Tag Archives: Vegetarian

Carrot and Broccoli Alfredo Spaghetti

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Carrot and Broccoli Alfredo Spaghetti

This such an easy dish to make but so tasty! It’s a dish I made up as I went along, like all my other cooking. I’ll update on the pictures soon.


Cut and dice everything up. I do use the stem of broccoli where it’s still tender.

Add the seasoning and the creamy cream in. Give it stir and let it simmer.

You’re almost done! Turn off the heat, just pour the spaghetti with a little dash of black pepper and give it a toss.

And voilà! This dish is done and ready to be served!

Prep time: 15 minutes                           Serves: 6


  • Cooked spaghetti for 6 people
  • 3 tbsp canola oil
  • 3 tbsp minced garlic
  • 1 head broccoli
  • 2 cups chopped/cubed carrots
  • salt to taste
  • 4 tbsp chopped fresh chives
  • 3 cups water
  • 1/2 cups heavy cream
  • 1/2 cups Parmesan cheese
  • 1/2 tsp dried Italian seasoning
  • black pepper
  • optional: finely chopped mixed nuts, extra cheese, chives, or other garnish


  1. Cube or slice the carrot, cut the broccoli in small pieces.
  2. In a skillet, heat the oil on mid-high heat then sauté the garlic until slightly golden brown. Then add the carrot and broccoli, stir frequently for about 3-5 minutes or until they start to look slightly translucent. Add salt to taste.
  3. Add water, heavy cream, chives, Italian seasoning, Parmesan cheese, and ground black pepper to taste into the vegetables. Bring to a simmer for 1 minute.
  4. Turn off heat. Mix cooked spaghetti into the sauce. Mix and serve.
  5. Add optional garnish such as mixed chopped nuts, extra cheese, chives, chopped, , parsley or cilantro.

Dal Bean Soup with Samosa

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If you’re looking for a simple recipe with huge flavors, you’ve found the right one. This is so simple to make and only requires a few ingredients. The beans give it a strong, earthy flavor while the samosa spice, aroma and taste to the soup. I haven’t masted the art of making samosa so I used a family favorite store-brought frozen cocktail samosa.


  • 1 tbps canola oil
  • 3/4 cup dried dal beans
  • 8 cups water
  • 2 tbps canola oil
  • 1 cup chopped onion
  • 1 1/2 tbsp minced garlic
  • 1/4 tsp ground black pepper
  • 1 cup oil
  • 26 bite-size/cocktail samosas


  1. Soak the beans in water, for a few hours or overnight. But if your stomach can handle it, it’s not necessary. Throw away the soaked bean water and rinse before cooking.
  2. Take the beans and 5 cups water into a medium-big pan, and boil over medium-high heat. Salt and cover. As it boils, stir occasionally and gradually add water to desired consistency. Boil for 20-25 minutes.
  3. In a skillet, put the oil and onion on medium high heat. Sweat the onion until it becomes slightly translucent. Then add the garlic until everything becomes golden brown.
  4. Add onion and garlic into the bean soup and let it simmer for 1 minute. Add black pepper.
  5. Samosas don’t need to be deep fried, as long as there’s enough oil covering half, you can stir them occasionally to get all sides golden brown.
  6. In a bowl, server soup with whole or cut pieces of samosa, add cooked white rice if desired, garnish with cilantro or chopped green onion.

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